Carrot Rasam

Ingredients:

2 medium size/small carrots
Toor dahl (1/2 of rice cooker cup)
Small 4 oz can of tomato sauce
3 cloves of garlic
1 heaped tsp of cumin seeds
5 black pepper corns
Curry leaves (optional)
Cilantro (optional)
¼ tsp Turmeric
½ tsp Fenugreek
½ tsp Tamarind paste
¾ tsp salt

Directions

Peel and chop carrots. Wash toor dahl. Pressure cook both with turmeric very well. Cool and mash. Add tomato sauce, tamarind paste, salt and add water to your taste consistency. Pound the cumin sees, curry leaves, garlic and peppercorns. Add this into the liquid. In a pan, add 2 tsp oil. Add asafetida (3 shots) and ½ tsp fenugreek, toast and then add liquid to this. Don’t allow to come to a boil